- Planning, implementing and managing daily operations
- Preparing the menu items
- Suggest new menu items
- Understand visitors' preferences and make suggestions
- Monitor inventory and components needed for daily operations
- Check material quality and equipment condition
- Training, directing and motivating his auxiliary staff
- Identify staffing needs and assist in the recruitment and training of staff
Keep the cooking area clean
- Adhere to health and safety standards
- Keep up with the latest food trends
